 January 29, 2006 |
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Calling All Culinary Educators and Professional Chefs
Come join the Food Service Educators Network, (FENI), for three and a half days of "hands on culinary continuing education" in sunny Orlando, Florida. The dates are February 23-26, 2006 and there is still plenty of time to register, but don’t wait too long because classes are filling up quickly.
Reasons to join FENI in Orlando in February:
• World class culinary continuing education
• Networking with educators, chefs, and purveyors
• The opportunity to work hands on with master chefs
• Taking new teaching techniques from other educators back to utilize in your classroom
FENI brings together culinary educators, chefs and purveyors in a conference that has been called, “An outstanding educational culinary experience”. By working with the best chefs and educators in the business we have developed a program that you will be able to use everyday in your classrooms and kitchens.
We would love to have you attend the 2006 Educators Summit and are offering the readers of Chef2Chef the Culinary Portals newsletter a special chance to receive 20% off our low attendance rate. Just go to our website www.feni.org and review our program. When signing up online, via fax or snail mail just make sure to use code FENI06 to receive your 20% discount.
If you have any questions don’t hesitate to contact me directly,
Morgan Holzman
FENI Director
954-345-5507 Sponsored by  |
This Week's "Foodservice Daily" Newsletter: Spectacular Spuds
Date: January 30, 2006 - February 3, 2006
Guest Host: Washington State Potato Commission
Theme: Spectacular Spuds - Monday: Ultimate Inca Potato Salad; Normandy Park Clam Chowder.
- Tuesday: Potato Crab Cakes; Seattle Culinary Academy Winter Garden Potato Salad.
- Wednesday: Potato Pancakes with Smoked Salmon; Falls Terrace Potato Crusted Fish.
- Thursday: Stuffed Red Potatoes; Kathy Casey's Artichoke and Crab Stuffed Potatoes.
- Friday: Fajita Topping; Cheese and Potato Wafers.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Put Trans Fat Free Soybean Oils to the Test.
Not all trans fat free oils are created equal. Some raise the levels of unhealthy saturated fats. Some have a short fry-life. Some don’t have the neutral flavor you require. Chefs using new trans fat free soybean oils say they deliver. Click Here for a free sample or to pilot test new Soybean Oil Solutions to trans fats.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | VanillaShop Best Quality Madagascar Vanilla Beans and Natural Gourmet Vanilla Specialty. Recipes with Pictures, Vanilla Tips, Distinctive Gifts. |
 | Venison America has the highest quality game & domestic meats, unmatched customer service, special product research and sourcing per customer request. |
 | New England Culinary Institute Use your work experience as credit and earn your associate degree in one year. March 2005 term may be eligible for scholarships of up to 50% of tuition! |
 | Honey.com Great Recipes. Nutritional Info. Varietals. Storage and Handling. Substitution, Usage & Profitability Tips for Foodservice Professionals. |
Washington Potatoes Are Nutritious
It's quite amazing what an unassuming tuber can contain. Within its red, yellow, white or brown protective exterior, a potato can provide much of the recommended daily allowance (RDA) of a number of vitamins and minerals.
For example, potatoes can have 600-800 mg of potassium, about 40 percent more than a banana. Potassium is essential to the body because of its role in attaining optimal muscle performance and improving the nervs' response to stimulation. Iron, essential in helping the body convert food to energy as well as resist infection, is also found in potatoes. A Russet Norkotah can have 40 percent of the RDA of iron.
One would expect potatoes to have minerals, as they spend their life underground. But potatoes are also a great source of vitamins, even supplying vitamin C, the sunshine vitamin. Vitamin C is essential to help maintain healthy connective tissue and heal wounds. The many varieties of Washington potatoes are also good sources of B vitamins, helping the body make healthy red blood cells and amino acids.
For the Rest of the Story from Potatoes.com Sponsored by |
Today's Recipe: Kathy Casey's Sassy Red Chili and Chive Roasted Potatoes
These are not your typical 'Jo Jo's'! These roasted potatoes are made with big wedges of Washington Russet potatoes -- given some Spanish sass with chili powder and coriander. Makes 4 to 6 servings
Ingredients: 3 large (2 to 2 1/2 pounds) Washington Russet potatoes
1 1/2 teaspoons salt
1 tablespoon chili powder
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons thinly sliced fresh chives
2 tablespoons olive oil
2 tablespoons sour cream
Preparation:
Preheat oven to 475 degrees F.
Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well. Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.
Bake in the preheated oven for about 25 minutes or until lightly browned.
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